Oven Brisket Recipe

…Is it as irresistible as a brisket smoked all night in a smoking cabinet? No. I’m not going to lie and tell you it turns out just the same.

However, this Texas Style Oven Brisket is a close runner up and is much, much easier to prepare. So break out the spices, preheat those ovens and get ready for delicious, juicy brisket!

Smoked Brisket Recipe

To make this Texas Style Oven Brisket Recipe, simply rub a large flat cut brisket with a blend of salt and spices. The dry rub I used is comprised of:

sea salt

brown sugar

chili powder

paprika

dried mustard

garlic powder

onion powder

dried thyme

Then lay it on a rack in a roasting pan, over water mixed with liquid smoke. You can use any variety of liquid smoke you prefer… Hickory, Cherry, Mesquite, etc.

How to Cook Brisket in the Oven

Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. Covering the roasting pan with foil makes sure that the smoke-scented steam circulates around the brisket while cooking.

If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.

Slow Roast in the oven until the internal temperature reaches 155 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 168 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.

Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.

Take the brisket out of the oven and allow it to rest for 20 minutes before serving, so the juices redistribute evenly. Cover it loosely with foil to help retain the heat.

Cut the brisket across the grain into very thin slices, and serve warm. Enjoy as-is, sauced, or on rolls!

Just an FYI, Texas Style Oven Brisket is fabulous on its own, but also pairs well with this Creamy Ranchero Sauce! Give it a try!

How Long to Cook Brisket

A good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F. So if you had a 3 pound brisket, you’d cook it for about 3 hours.

However, there are a lot of different factors that can throw this estimate off. So make sure the internal temperature of the brisket is 168 degrees F before removing from the oven.

Happy cooking!

Perfect for Sharing

This recipe is perfect for parties or to feed a large family. Plus it will leave your house smelling like mouth-watering smokey brisket!

Let me know how your brisket turned out in the comments below and don’t forget to print, pin, or download this recipe! It’s a keeper for sure!

See The Recipe Card & Video Below For How To Make Texas Style Oven Brisket Recipe. Enjoy!

Instructions

Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.

In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.

Slow roast in the oven until the internal temperature reaches 155 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 168 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.

Take the brisket out of the oven and allow it to rest for 20 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.

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28 comments on “Texas Style Oven Brisket Recipe”

Wow, thank you for this 10/10 recipe it was my first time. Ever doing brisket and my friends and we loved it. Girl you are., a Treasure look forward to trying more of your recipes. Loved the rub. You rock.

Hello as a experienced brisket smoker I must comment that this a fine a recipe I have come across on any food blog, There is nothing like a herb crusted brisket so tender and full of flavor, yours looks terrific, I been following your blog for some time now,and concluded your the best. Thank You so much. I printed this recipes so I can share with my family. I been a Chef now retired for 47 years but still enjoy working part time, I enjoy communicating with food lovers as you. Chef Ernie

Was not impressed with this recipe. The brisket turned out dry and tough. Did like the rub recipe though. I think cooking the brisket any near water will dry it out. So, will try another time, again in the oven, using a different method. No Water!

I usually smoke a brisket in my Bradley electric smoker but since I didn’t have 16 hours to smoke it I thought I’d try this recipe. I followed the directions, while it was tender, the brisket came out a little dry. Thank God I had planned to serve it with mashed potatoes and gravy, that gravy was the ONLY thing to hide the dry, over smoked taste. I think next time I’ll either fall back on the smoker or just make the old stand-by, the Jewish Brisket recipe!

Excellent recipe! This was my first time cooking brisket, and my family loved it. Super moist and flavorful. My new go to recipe for brisket. I didn’t have enough onion powder, so I used onion salt instead.

After having some amazing smoked beef brisket I knew I had to make some at home but I dont have a smoker. I searched for recipes and stoped at this one. It turned out so good!!!! I’m am so happy with the results and will be making it again this weekend for dinner with friends. We made chili with the leftover brisket and it was out of this world! Thank you for a great recipe! It’s a keeper.

After a recent trip to Texas, I wanted to try that flavor at home. This was easy and simply delicious! I cut the recipe down and made a 2 pound brisket, but in the spring we are planning a large party and this will definitely be on the menu! Thank you for sharing!

I’ve just bought a bottle of that liquid smoke imported via ebay for some BBQ sauce I’m working on! I love beef brisket so this is going on my to do list! I didn’t realise that the smoky flavour could steam into the meat like that – awesome! Thanks!